1. Preheat the oven to 350°F (180°C). Line a 6.5 inches (16,5cm) square baking pan with baking parchment, grease lightly, and set aside. Melt the butter and let cool down a bit. Chop the pecans and set them aside.

2. Add the melted butter and sugar to a large bowl. Mix until well combined. Add the egg and vanilla extract and mix well. In a second bowl mix the flour, cocoa powder, and salt until well combined. Add to the bowl with the wet ingredients and mix until just combined. Add the chocolate chips and chopped pecans and fold in. Transfer the batter to the prepared baking pan, smooth out the top, and bake for about 18-20 minutes. Check with a toothpick – the brownies are done when the toothpick comes out mostly clean. Some moist crumbs are ok. Take out of the oven and let cool down completely.

3. When cooled down completely, remove from the baking pan. Cut into 8 brownies and stick a wooden popsicle stick into each piece. Be gentle or the brownies might break. If you freeze the brownies for 30 minutes in advance they are a bit easier to handle.

4. Chop the chocolate coarsely and add it together with the coconut oil to a small bowl or glass. The bowl/glass should be only slightly larger than the brownies. Melt in short intervals in the microwave. Be careful – do not overheat the chocolate. Dip the brownies in the melted chocolate – I recommend holding the brownie when dipping and not the sticks – and place them on a piece of baking parchment. Sprinkle to your liking with some chopped pecans and/or Oreos and let the chocolate harden completely (works best in the fridge).